First Brisket Help!!!

[ShouseTN]

My wife’s family just decided to come to my house for a Mother’s Day meal tomorrow. Since I have a brand new Ironwood, they bought a brisket and want me to smoke it. I have 4 short cooks on my Traeger so far and haven’t attempted the mother of all cooks yet.

in the interest of time, I’m planning on the Matt Pittman over night method. It’s my first brisket so I am thinking of hitting my wrap at the stall in foil instead of paper just to ensure juiciness. I know it’s frowned upon folks but I’m legitimately terrified of screwing it up since it’s for a group of people.
Does anyone has any advice? Oh and side note, unless I find a miracle, all I have for pellets is the signature blend
Thanks in advance Traeger Nation!

 

[dsmero]

The final boss of all cooks

I think foil is a safe bet the first time to get a feel for it. Is it a whole brisket or just the flat? Matt Pitman did a Traeger live stream a few weeks back with a start to finish Brisket and should be on their Youtube channel. There's some tips that I will do next time like butterfly the point/flat so its easier to separate and make a cut on the flat corner against the grain so its easy to see when finished for slicing. There's so much about making a brisket you can really go down the rabbit hole. Make sure you have a nice sharp slicing knife, but I only have one under my belt so I'll defer to the others on here

 

[RustyJake]

Eagerly watching to see how yours turns out. Contemplating doing one in a couple of weeks.
The first one i did on my Kamado was just okay. Even with the cyberQ controlling the cook, it was still difficult to maintain a consistent temperature over night. The Traeger is far superior in that ability even with its swings in temperature

 

[Flatlander]

I've done Matt's overnight method several times. It's pretty full proof since you can rest it a number of hours if needed if you hit your target times too early. From my experience, foil will make for a softer bark than butcher paper but the results will still be outstanding. Just be sure to temp probe in the flat since it will cook faster than the point. Good luck!

 

[ShouseTN]

I've done Matt's overnight method several times. It's pretty full proof since you can rest it a number of hours if needed if you hit your target times too early. From my experience, foil will make for a softer bark than butcher paper but the results will still be outstanding. Just be sure to temp probe in the flat since it will cook faster than the point. Good luck!

That’s kind of my thought.... I figure I’m better off worrying about taste over presentation. I’ll try to post pics and results after

 

[ShouseTN]

Came out stupid good. All night at 190 super smoke, at one 160 I wrapped in foil and bumped to 250. Finished off around 1 this afternoon and rested in the cooler til 4:00
Juice and flavor were on point!!

 

[RustyJake]

Looks great. Glad it turned out.
What was your timeline like with putting it on at night? On at what time, and wrapped at what time? Did you have to get up at one to wrap it?
I am considering one in the near future and may look at that method as well

 

[ShouseTN]

Looks great. Glad it turned out.
What was your timeline like with putting it on at night? On at what time, and wrapped at what time? Did you have to get up at one to wrap it?
I am considering one in the near future and may look at that method as well

It was a 12.5# so I put it in last night around 8:30 at 190. Didn’t even check temp until 7:30 this morning and it was around 145-150. Another hour or so I wrapped at 160 and put in the leave in probe. Insanely easy. Meat Church has an awesome video I based it off of

 

[RustyJake]

It was a 12.5# so I put it in last night around 8:30 at 190. Didn’t even check temp until 7:30 this morning and it was around 145-150. Another hour or so I wrapped at 160 and put in the leave in probe. Insanely easy. Meat Church has an awesome video I based it off of

Thanks. Definitely gives me a starting point for timing